Ingredients
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2
-
1
-
3
-
-
2
-
1 1/2
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Kheema Mattar (Ground Lamb and Peas),This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it’s best when made with lamb.,This is a really good recipe if you can find ground lamb. The peas add flavor and texture. used Penzey’s medium hot chili powder and it was a bit spicy for my wife so use caution with the chili powder. I also added some fresh green beans to make it even healthier. I’ll make it again.,Very good combination of flavors. used mild chili powder and canned peppers and it came out just right for my wife and I. Served it with artificial naan. (Flour tortillas, buttered and sprinkled with garlic powder and heated)
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Steps
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1
Done
|
Heat the Oil and Fry the Onion For About Five Minutes Over Medium Heat, Until Browned. Add the Garlic, Ginger and Chillies and Fry For Two More Minutes. |
|
2
Done
|
Add the Lamb and Stir-Fry Over High Heat For About Five Minutes, Then Stir in Remaining Seasoning and Water. Cover the Pan and Simmer For About 25 Minutes. |
|
3
Done
|
Add the Peas and Lemon Juice, Then Cook, Uncovered, For About 10 Minutes. (suggestion: Serve With Warm Naan and Plain Yogurt.). |
